Full of rich marbling and flavor, these ribs are simply amazing. Some of the best chefs in the world love to braise these short ribs in a Dutch oven or a large casserole dish.
5-6 Lb per package.
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Full of rich marbling and flavor, these ribs are simply amazing. Some of the best chefs in the world love to braise these short ribs in a Dutch oven or a large casserole dish. Here is one of our favorite recipes:
1/2 bottle of Cabernet Sauvignon
2 tablespoons vegetable oil
3 Wagyu short ribs, trimmed (regular beef short ribs can be used)
1/2 teaspoon black peppercorns, crushed
Flour for dredging
5 cloves garlic, peeled
4 large shallots, peeled, trimmed, rinsed, split and dried
2 medium organic carrots, peeled, trimmed and cut into 1-inch lengths
2 stalks organic celery, peeled, trimmed and cut into 1-inch lengths
1 medium leek, white and light green parts only, coarsely chopped
6 sprigs Italian parsley
2 sprigs thyme
2 bay leaves
2 tablespoons tomato paste
2 quarts unsalted organic beef stock or chicken stock
Freshly ground white pepper
Put the wine in a large saucepan and bring to a boil over high heat. Continue boiling until the liquid reduces to half its original volume, 20 to 30 minutes. Remove from the heat and set aside.
Center a rack in the oven and preheat the oven to 350 degrees F.
Heat the oil in a Dutch oven or large casserole, large enough to hold 3 ribs, over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust the ribs with about 1/2 tablespoons of flour and then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned.
Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.
Add the reduced wine, browned ribs, and stock to the pot. Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2 ½ hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.
Using 3 heated serving plates, place one rib in the center of each plate. Serve with Spring Vegetable Risotto.